Everyone needs a good lentil soup in their back pocket for days when you don’t really feel like cooking but want something nourishing on the table fast.
Today Kathie B. presents his go-to version from the Minimalist Baker that requires just 10 (basic) ingredients, 1 pot, and a little more than 30 minutes to prepare. Shall we?
The base for this lovely, everyday soup starts with hearty vegetables for plenty of plant-based fiber and flavor.
I went with carrots, celery, kale, and potatoes. Garlic and onion are optional (they seem to aggravate some people’s digestion, so I’ve left them as optional in this recipe). And in my opinion, the real flavor magic happens when you add your own Homemade Vegetable Stock (so rich, flavorful, and such a good use of vegetable scraps leftover from the week).
Of course, you can’t have lentil soup without the lentils! I went with green lentils, but you could also sub other varieties if you’d like (just adjust cooking time accordingly). And if you’re not a lentil fan, you could always sub cooked beans, such as white beans or chickpeas – both would be lovely here.
It pairs beautifully with a rustic bread – such as sourdough toast or Minimalist Baker’s Fluffy Vegan Spelt Rolls – or a hearty kale salad, like Garlicky Kale Salad with Crispy Chickpeas. Bonus? One serving has nearly 19 grams of protein and 14 grams of fiber!
See the full recipe over at MinimalistBaker.com